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Monday
Butternut, Blue Cheese & Almond Risotto
Recipe serves 6
Preparation time 25 minutes
Cooking time 45 minutes
INGREDIENTS
500g butternut, peeled and cubed
1 KNORR Vegetable Stock Pot
1lt water
60ml olive oil
1 onion, finely diced
1 clove crushed garlic
500g Arborio rice (risotto rice)
250ml white wine
5ml dried sage
25g flaked almonds, lightly toasted
60g blue cheese, crumbled
METHOD
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Place butternut into a bowl with a little water and salt and steam in the microwave for about 10 minutes or until soft
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Lightly mash with a potato masher so that there are still visible chunks of butternut and it is not completely smooth
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Dissolve the KNORR Vegetable Stock Pot in boiling water and set aside
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In the mean time heat olive oil in a deep pot and gently sauté the onion and garlic until soft but do not let it colour
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Add the risotto rice and stir well to coat the rice granules in oil then allow to fry for about 5 minutes stirring continuously until the edges of the rice grains are becoming clear
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Add the white wine and allow to simmer so that the alcohol from the wine steams off and the liquid is absorbed by the rice
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Then begin to slowly add the hot stock half a cupful at a time stirring continuously until the liquid is absorbed, before adding the next cup – this will take about 30 minutes
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When the risotto rice starts to become creamy and the grains are al dente to the bite stir through the mashed butternut, sage, toasted almonds and blue cheese
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Serve immediately
Tuesday
Chicken, Spinach & Sweet Potato Burger
Recipe serves4-6
Preparation time20 minutes
Cooking time35 minutes
INGREDIENTS
450 Gram Sweet Potatoes, peeled and cubed
450 Gram Potatoes, peeled and cubed
1 Red onion, finely chopped
15 Millilitre Cooking oil
500 Gram Chicken mince
1 KNORR Chicken Casserole Dry Cook-in-Sauce
100 Gram Fresh spinach, washed and roughly chopped
METHOD
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Preheat oven to 180°C.
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Place sweet potatoes and potatoes together in a large pot, cover with water and add some salt.
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Allow to boil for 10-15 minutes or until they potatoes are soft then drain, mash and set aside.
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Heat oil in a pan and fry the red onion until soft.
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Add the chicken mince and fry for about 5-10 minutes or until well browned.
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Stir in the contents of the sachet of KNORR Chicken Casserole Cook-in-Sauce, then add the spinach and allow to wilt.
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Remove the pan from the heat and mix in the mashed potatoes.
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Season to taste with salt and pepper then using your hands shape the mixture into patties. It should make about 12 patties.
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Place the patties onto a greased ovenproof tray and cook in a preheated oven for 10-15 minutes so that the patties become golden brown.
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Serve in a hamburger bun with lettuce and tomato topped with grated cucumber mixed with some mayonnaise.
.
Wednesday
Baked Fish with a Creamy Cheese
Recipe serves 4-6
Preparation time 15 minutes
Cooking time 40 minutes
INGREDIENTS
2.5 ml Curry powder
125 ml grated cheese
500 ml boiling water
250 ml Chopped spring onions
15 ml Margarine
15 ml lemon juice
1 Pinch Robertsons Salt and Pepper to taste
500 g Fish fillets
2 sachets KNORR Classic White Sauce
500 ml Cooked rice
2.5 ml Robertsons Paprika
METHOD
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Season the fish fillets with salt and pepper, sprinkle with lemon juice and set aside.
-
Melt margarine in a pan and add spring onion and lightly fry.
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Prepare KNORR Classic White Sauce by adding sachet contents to a jug and pouring in boiling water.
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Stir with a fork for 1 minute until thick.
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Stir spring onions into white sauce and add cheese and curry powder.
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Grease a baking dish and spread the rice on the bottom and lay the fish fillets on top.
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Pour sauce over and sprinkle with Robertsons Paprika.
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Bake at 200 °C for about 30 minutes.
Thursday
Durban Chicken Curry with Potatoes & Peas
Recipe serves 4-6
Preparation time 15 minutes
Cooking time 35 minutes
INGREDIENTS
15 Millilitre oil
750 Gram Chicken breasts, cubed
1 Onion, halved and sliced
1 KNORR Mild Durban Curry Dry Cook-in-Sauce
400 Millilitre water
3 Potatoes, peeled and diced
250 Millilitre frozen peas
30 Millilitre Raisins
½ Cup Coriander leaves
1 Cup Steamed rice to serve
METHOD
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Heat oil in a large saucepan on medium.
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Cook chicken in batches for 3-5 minutes, until brown.
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Remove from pan and set aside.
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Cook onion in same pan for 5 minutes, until soft.
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Return chicken to pan with potato and KNORR Mild Durban Curry Dry Cook-in-Sauce and water.
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Reduce heat and simmer for 15 minutes, until potato is tender.
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Stir through peas and raisins and simmer for another 5 minutes.
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Top with coriander.
Friday
Basil Meatballs in a Tomato & Onion Gravy
Recipe serves 4
Preparation time 5 minutes
Cooking time 60 minutes
INGREDIENTS
1 KNORR Homestyle Meatball Kebabs Dry Cook-in-Sauce
100 Millilitre water
500 Gram Mince
1 Onion, finely chopped
1 Handful fresh basil, finely chopped
1 Cup Oil for frying
410 Gram Tin tomato and onion mix
100 Millilitre Beef stock
125 Gram Grated Parmesan cheese
METHOD
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Empty sachet contents into a bowl and mix with 100 ml water.
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Add mince, onion and basil and mix well with a fork.
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Shape into balls and fry in shallow, hot oil (about 1 cm deep) until cooked.
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Place the meatballs into a casserole dish and pour tomato and onion mix over.
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Add beef stock and bake for 30 min until the sauce has thickened.
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Sprinkle with Parmesan cheese and serve.
Saturday
Mexican Style Nanchos with Ostrich Mince
Recipe serves 4
Preparation time 5 minutes
Cooking time 40 minutes
INGREDIENTS
2 Cloves garlic
6 Spring onions, chopped
45 Millilitre Stork Margarine
500 Gram Ostrich mince
1 Pinch Salt and pepper to taste
1 KNORR Spaghetti Bologanise Dry Cook-in-Sauce
1 Packet corn chips
100 Millilitre cold water
250 Millilitre Tomato salsa
250 Millilitre cheddar cheese, grated
1 Tomato, diced
METHOD
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Preheat oven to 180°C.
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In a large frying pan, sauté the garlic and spring onions in Stork margarine until soft.
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Add the ostrich mince, salt and pepper and brown.
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Mix KNORR Cook-in-Sauce sachet contents with cold water and tomato salsa and pour over the mince.
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Bring to the boil, stirring occasionally, then simmer for 10 min.
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Arrange crispy corn chips in a serving dish, spoon over the mince and top with cheese and tomato.
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Bake in a preheated oven for 10 min.
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Garnish with spring onions and serve with sour cream and guacamole.
Sunday
Beef Fillet Medallions with Roast Vegetables
Recipe serves 4
Preparation time 15 minutes
Cooking time 45 minutes
INGREDIENTS
400 Gram Large potatoes, peeled
500 Gram Pumpkin, peeled
300 Gram Sweet potatoes, peeled
1 Onion, chopped
3 Tomatoes, quartered
5 Garlic cloves
1 KNORR Homestyle Meatball Kebabs Dry Cook-in-Sauce
25 Millilitre Olive oil
30 Gram Stork Margarine
500 Gram Beef fillet, cut into medallions
5 Millilitre Finely chopped rosemary
100 Millilitre Cranberry juice
1 Pinch Cracked black pepper to taste
50 Gram Rocket leaves for garnish
METHOD
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Preheat the oven to 180°C.
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Cut vegetables into large sized pieces, place onto a baking tray with the garlic and season with pepper and half the contents of the KNORR Fresh Ideas Home-style Meatballs sachet.
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Drizzle with olive oil and bake for 1½ hours or until soft.
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Turn regularly during the cooking time.
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Transfer vegetables to a bowl and add Stork margarine.
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Mash lightly with a fork.
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Mix the remaining sachet contents with rosemary, cranberry juice and black pepper, and use this to baste the fillet medallions while grilling on a hot griddle pan until medium rare.
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Arrange rocket leaves in the centre of the plate.
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Spoon roast vegetable mash over and top with a fillet medallion.
